Truly Yummy Posh Rice Pudding
Creamy, gluten free and dairy free rice pudding with a delicious twist on a classic comfort dessert.
Rice pudding always takes me back to school lunches and those comforting desserts after a home cooked Sunday roast. There’s something so special about creamy rice, it’s warm, nostalgic and incredibly satisfying.
I was inspired to create this recipe after picking up a dairy free rice pudding recipe card in my local supermarket. While the original was a great starting point, I found it a little bland. After some experimenting, particularly with different plant-based milks, I’ve created a version that is now truly yummy. It’s rich, creamy and even loved by my family who don’t follow a gluten diet or dairy free diet.
Feel free to customise the topping to suit your taste. The version below adds a slightly more wholesome, “posh” twist, taking this classic dessert to the next level. However, you can’t beat the nostalgic favourite, a swirl of strawberry jam mixed through turning it perfectly pink!
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Truly Yummy Posh Rice Pudding
Equipment
- 1 deep oven proof dish
- 1 frying pan
Ingredients
Rice Pudding
- 100 g short grain pudding rice
- 2 tbsp sugar
- 850 ml Almond milk recommend Plenish Almond
Apple Topping
- 2 Granny Smith apples cored and cut into thin slices
- 4 tbsp maple syrup
- 2 tbsp water
- 4 tbsp pumkin seeds
- 2 tsp cinnamon
Instructions
Rice Pudding
- Preheat oven to 150℃/ Gas Mark 2
- Place all the rice pudding ingredients into the oven proof dish and stir
- Cook in the over for 30 minutes then stir, add more milk if required
- Cook for another one hour until the rice is cooked and creamy
- I then turn the oven off and like to leave it warming whilst we eat our main meal
Apple Topping
- Whilst the rice pudding is cooking in the oven, add the apple topping ingredients into a frying pan
- On a low to medium heat, cook the apples until soft and syrupy
- Spoon the creamy rice pudding into bowls and top with the sticky cinnamon apples